Beef and Pine Nut Samboussek
Ingredients
- 250 gWheat flour (sifted)
- 120 mlMineral water (lukewarm)
- 50 mlExtra virgin olive oil (for the dough)
- 1 pinchGray sea salt
- 300 gGround beef 15% fat
- 1 pcOnion (finely minced)
- 30 gPine nut (toasted)
- 1 tspAllspice
- 1 pinchCinnamon powder
- 5 pcMint fresh (leaves chopped)
- 1 tspSumac (powder)
Method
A thin, crispy pastry that snaps to reveal a juicy beef filling, seasoned with warm spices and toasted pine nuts. The aroma of cumin and seared meat fills the kitchen.
- 1
In a mixing bowl, combine the flour, salt, and olive oil. Gradually incorporate the water. Knead until the dough is supple, smooth, and no longer sticks to your fingers. Let it rest for 30 minutes under a damp cloth.
- 2
Sauté the chopped onion in a drizzle of oil until translucent. Add the ground beef. Sear over high heat to brown the meat without it releasing too much juice. Stir in the spices (allspice, cinnamon, sumac), salt, and pepper.
- 3
Off the heat, add the dry-roasted pine nuts and the chopped mint. The filling should be dry but glossy. Allow to cool completely before shaping.
- 4
Roll out the dough thinly on a floured work surface. Cut out circles with a cookie cutter. Place a spoonful of filling in the center, fold into a half-moon shape, and pinch the edges firmly to seal.
- 5
Deep-fry the sambousseks in oil at 180°C. When they are golden brown and the crust is blistered and crispy, drain on paper towels. Serve immediately.
Frequently asked questions
How do you get this dish right?
- The dough must rest to lose its elasticity, otherwise it will shrink when shaping.
- If the edges don't stick, dampen them very lightly with a brush of water.
- Do not overcrowd the frying pan to maintain a constant temperature and ensure a crispy crust.
How long does this dish keep?
Store for 2 days in the fridge. To restore crispiness, reheat for 5 minutes in a hot oven (180°C).
